foody friday--black bean & couscous salad

Today's Foody Friday theme is picnic food.

I've got two recipes. One that's just for me in my family and one for sharing.

Salmon Wrap
When we head off to watch Johnny's softball games and need to pack a dinner, I enjoy making this creation.

Mix a can of salmon with some mayo (or eggless canola-based mayo) and sweet relish to taste. On a bread wrap, lay some spinach and desired amount salmon mixture. Wrap and enjoy.


Since not everyone enjoys canned salmon or tuna the way I do, here's another recipe.


Black Bean & Couscous Salad
I will double this recipe when making for a potluck. I got it off of RecipeZaar last year. If it's just us (4-5 servings), I use the following ingredients:

• 1/2 cup uncooked Couscous
• 3/4 cup Chicken Broth or Water
• 3 TBSP Olive Oil
• 2 TBSP Lime Juice
• 1 tsp Red Wine Vinegar
• 1/2 tsp ground Cumin
• Green Onions (about 4), chopped
  
• 1/2 to 1 Red Bell Pepper, seeded & chopped
• 2 TBSP fresh Cilantro, chopped
• 1/2 cup frozen Corn, thawed
• 1 (15 oz) can black beans, rinsed & drained
• salt & pepper

1. Bring chicken broth (or water) to a boil and stir in the couscous. Cover the pot & remove from heat. Let stand for at least 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar, and cumin.
3. Add green onions, red pepper, cilantro, corn & beans. Toss to coat.
4. Fluff the couscous and add to the bowl of vegetables. Mix well.
5. Season with salt & pepper. Feel free to adjust ingredients to what you have on hand & as desired (adding more or less couscous, peppers, cilantro, green onions, corn, black beans, ect.)